Da Hong Pao

Da Hong Pao is an exclusive oolong tea from the mist-shrouded mountains of Fujian, China, known for its complexity and unique character. Gentle roasting brings out its earthy and almost mineral notes, giving each cup a well-balanced blend of caramelised notes, sweetness and subtle floral notes.

The tea farm where Da Hong Pao is grown has a long tradition of sustainable agriculture and a strong commitment to the environment. By eliminating the use of pesticides and fertilisers, the farm protects both biodiversity and the natural balance of the soil, while preserving the unique taste and purity of the tea leaves. All cultivation takes place on small terraces along the mountain slopes.

This dark amber-coloured beverage has a fullness that lingers on the palate, offering a journey of flavours from the first fresh, lightly roasted notes to a smooth, almost creamy finish. This tea is ideal for special occasions and lends itself well to repeated brewing, with each infusion revealing new layers.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 2-3 minutes

D a Hong Pao is well suited to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer to allow the flavours to deepen and the nuances to emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.